Lemongrass Chicken with Rice and Zucchini
This dish combines juicy lemongrass-marinated chicken with fragrant rice and tender zucchini for a wholesome, flavorful Mediterranean-Asian fusion meal. The chicken is infused with citrusy lemongrass, garlic, and a touch of honey, served alongside sautéed zucchini and fluffy jasmine rice — simple, nourishing, and full of brightness.
⏱ Time
Prep time: 15 minutes
Marination time: 20–30 minutes (optional but recommended)
Cook time: 25 minutes
Total time: 45–50 minutes
Ingredients
For the lemongrass chicken:
500 g (about 1 lb) boneless, skinless chicken thighs or breast
2 stalks fresh lemongrass (white part only), finely minced (or 2 tsp lemongrass paste)
2 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp honey or brown sugar
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp fish sauce (optional, for deeper flavor)
1 tbsp lime or lemon juice
2 tbsp olive oil or neutral oil
¼ tsp black pepper
Pinch of salt
For the zucchini:
2 medium zucchini, sliced into half-moon
1 tbsp olive oil
1 garlic clove, minced
Salt and pepper, to taste
Optional: ½ tsp lemon zest or 1 tsp fresh herbs (mint, basil, or parsley)
For the rice:
1 cup jasmine or basmati rice
2 cups water or low-sodium chicken broth
Pinch of salt
1 tsp olive oil
Instructions
1. Marinate the chicken
In a bowl, combine minced lemongrass, garlic, ginger, honey, soy sauce, fish sauce (if using), lime juice, olive oil, salt, and pepper.
Add the chicken and coat well. Cover and marinate for at least 20 minutes (or up to 2 hours in the fridge).
2. Cook the rice
Rinse the rice until water runs clear.
In a pot, bring 2 cups of water (or broth) to a boil with salt and oil/butter.
Add rice, cover, and cook on low heat for 12–15 minutes, or until fluffy.
Turn off heat and let rest, covered, for 5 minutes before fluffing with a fork.
3. Cook the chicken
Heat a grill pan or skillet over medium-high heat.
Add a drizzle of oil, then cook the chicken for 4–5 minutes per side (depending on thickness) until golden and cooked through.
Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
4. Sauté the zucchini
In the same pan, add 1 tbsp olive oil and garlic.
Add zucchini slices and sauté for 3–4 minutes, until slightly golden but still tender.
Season with salt, pepper, and lemon zest or herbs.
5. Assemble
Serve a scoop of rice on each plate, top with sliced lemongrass chicken, and add sautéed zucchini on the side.
Drizzle any leftover marinade (that was cooked with the chicken) or a touch of fresh lime juice on top.
Notes & Tips
Fresh lemongrass gives the best flavor. If using lemongrass paste, start with 2 tsp and adjust.
Chicken thighs stay juicier than breasts.
Add a fried egg on top for a hearty twist.
For extra freshness, serve with cucumber slices or a mint-yogurt dip.
❓ Frequently asked questions FAQs
Q: Can I bake the chicken instead of grilling it?
A: Yes — bake at 200°C (400°F) for about 18–20 minutes, or until fully cooked.
Q: What can I substitute for lemongrass?
A: Use a mix of lemon zest + a little grated ginger — not identical, but still fresh and aromatic.
Q: Can I make it spicy?
A: Yes — add ½ tsp red chili flakes or a small chopped red chili to the marinade.
Nutritional Information
Calories: ~470 kcal
Protein: 34 g
Carbohydrates: 42 g
Fat: 16 g
Fiber: 3 g
Sodium: 620 mg